Lemon Vanilla Shortbread

This shortcake is dense, with a delicate lemon flavor. I like to serve it traditionally like strawberry shortcake: place a slice in a bowl, top with whipped grass-fed heavy cream/coconut cream, berries, and pour over a few splashes of raw milk/coconut milk.

Lemon Vanilla Shortbread

Dry:
1 cup coconut flour
½ cup arrowroot starch
1.5 tsp baking soda
1 tsp sea salt

Wet:
1 cup melted coconut oil
2-3 tsp stevia
2/3 cup unsweetened applesauce
8 tbs fresh lemon juice
2-3 tbs vanilla extract
4 pastured eggs
zest from 1 organic lemon

Coconut oil for greasing pan

Topping:
Whipped grass-fed heavy cream or coconut cream (add a touch of stevia, lemon juice and vanilla extract to taste if desired), fresh berries.

1. Preheat oven to 325 degrees.
2. Grease 9-inch glass baking dish with plenty of coconut oil.
3. Place dry ingredients and wet ingredients in separate bowls. Mix until combined.
4. Add wet ingredients to dry and combine.
5. Pour batter into greased baking dish and smooth with spatula.
6. Place in oven and bake 35-40 minutes or until golden brown and an inserted toothpick comes out clean.
7. Once done, remove from oven, and allow to cool. Serve topped with whipped cream, berries, and even in a dish with a splash of raw milk or coconut milk.

Avocado Pesto

A creamy nut-free pesto sauce.

Avocado Pesto

2 handfuls fresh basil

1 avocado, pitted

½ cup filtered water

½ cup olive oil

2 tsp sea salt

3-4 garlic cloves

½ cup raw Parmesan cheese, grated

1. Add all ingredients to blender and mix.

2. Enjoy over veggie noodles, poultry, fish, as salad dressing or sandwich spread. 

Maple glazed carrots

A tasty sweet starch side dish.

Maple glazed carrots

1 bunch organic carrots

¼ cup maple syrup

2-3 tbs coconut aminos

1 tbs organic ginger powder or minced ginger

2 tbs coconut oil

pinch of sea salt

1. Chop carrots into bite sized pieces and parboil for 10 minutes or until semi-soft.

2. In another pan, heat coconut oil over medium and add in remaining ingredients. Cook for 5-10 minutes to reduce. 

3. Add carrots to pan and coat with maple glaze.

4. Serve and enjoy!

Chocolate Avocado Pudding

Super rich, creamy and oh so satisfying. You won't believe there's no sugar ;)

Chocolate Avocado Pudding

4 organic avocados
1 can organic, full-fat coconut milk
½ cup cocoa or carob powder
1 tsp Stevita stevia (or to taste)
2 tbs vanilla extract
2-3 tbs Great Lakes grass-fed beef gelatin (optional, for firmness)
1 tsp cinnamon
pinch of sea salt
Raspberries for garnish (optional)

1. Place all ingredients in blender and mix.
2. Pour into serving vessels and refrigerate at least 30 mins.
3. Garnish and enjoy!

Berry Custard

The perfect "I don't feel like making dessert" treat loaded with good fat, protein and anti-oxidants.

Berry Custard 

2 cans organic, full-fat coconut milk
1 12 oz bag organic frozen berries (or more if desired)
1/3 cup Great Lakes grass-fed gelatin
2 tbs vanilla extract
1 tsp Stevita stevia
pinch of sea salt
¼ cup chia seeds (optional)

1. Place all ingredients in blender and mix until creamy.
2. Pour into serving dishes and garnish.
3. Refrigerate for at least 30 minutes.
4. Enjoy!

Carrot Spice Cake

I had a lot of fun making this recipe; was originally going for a healthy carrot cake, but turned out to taste more like a tasty spice cake. Would also be nice baked as a loaf a la banana bread, sliced and served with lots of melted grass-fed butter or coconut butter.

Carrot Spice Cake

Wet ingredients
3-4 cups chopped organic carrots (depending on how “carrot-y” you want the flavor)
¼ cup grade b maple syrup
10 pastured eggs
2 tbs organic vanilla extract
1 cup organic coconut oil, melted on stove

Dry ingredients:
¾ cup coconut flour
1.5 tablespoons cinnamon
1 tsp ground clove
1 tsp ground ginger
1 tsp aluminum-free baking soda
1-2 tsp Stevita stevia
1 tsp sea salt

Frosting:
3 cans organic, full-fat coconut milk, refrigerated overnight (or put in freezer for 20 minutes)
2 tbs arrowroot starch
1 tbs organic vanilla extract
1 tsp Stevita stevia
1-2 tsp freshly grated nutmeg
Pinch of sea salt

Garnish options: fresh grated carrots, toasted coconut flakes, chopped walnuts, cinnamon, clove powder

1. Preheat oven to 325 degrees.
2. Place all wet ingredients in high-speed blender and mix until smooth (or leave a bit chunkier, depending on preferred texture).
3. Place all dry ingredients into mixing bowl and whisk until combined.
4. Pour wet mixture into dry mixture and gently stir until thoroughly combined.
5. Grease two 9 inch pans with coconut oil (or use parchment paper).
6. Pour batter into both pans.
7. Bake in oven for 40-45 minutes, or until golden and a knife comes out clean.
8. Remove from oven, allow to cool.
9. While cakes cool, make the frosting.
10. Scoop out cream that has risen to top of cans of coconut milk and place in bowl. Reserve coconut water to add to smoothies! May add a bit of coconut water to frosting to thin if desired.
11. Also add other frosting ingredients and whip with a hand mixer (or in blender) 4-5 minutes or until desired consistency is achieved.
12. Ice the top of one of the cakes then place the second cake atop the first and ice the entire cake.
13. Garnish, serve and enjoy!

Eggnog Latte

A creative new twist on brekkie that packs a powerful punch of good fat and clean protein. 

Eggnog latte

2 raw, pastured eggs
2-3 tbs cold-pressed, organic coconut oil
2-3 cups hot filtered water
2 tsp vanilla extract
1 tsp cinnamon
½ teaspoon clove
1 tsp maca powder
½ teaspoon freshly grated nutmeg
pinch of sea salt
1-2 tbs Great Lakes Collagen powder (optional)

1. Blend all ingredients on high until frothy.
2. Garnish with freshly grated nutmeg or top with grass-fed whipped heavy cream.
3. Enjoy!